Coconut cookie and chocolate ganache sandwiches
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Cookies all alone are very deliciuos so my hubby tried to hide them in his stomach. And when he heard that they will be filled with chocolate he understood that he won”t be able to stop eating them… Sad, but he was wright.
Coconut cookie and chocolate ganache sandwiches
Time needed:
Yields: ~50 single cookies or 25 if sandwiched
Ingredients:
1 cup = 237 ml
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 170 g unsalted butter, room temperature
- 1 1/4 cups (240 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (80 g) unsweetened shredded coconut
- Filling:
- 200 g chocolate, chopped
- 1/3 cup heavy cream
Directions:
- Preheat oven to 190°C.
- Start the butter in a mixing bowl by whipping it on medium-high speed until smooth and creamy.
- Pour in the sugar and the vanilla extract and beat that in for another 30 seconds.
- Then add eggs one at a time, and allow each one to mix in completely before adding in the next.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Then add it to the mixing bowl. Stir it in on slow speed.
- Toss in the shredded coconut.
- Scoop tablespoon-sized mounds on to a parchment lined baking sheet. Space them about 5 cm apart since they spread like they mean it.
- Bake in the oven about 8-10 minutes or till you see golden edges.
- For the filling – melt chocolate in the microwave or in a double boiler.
- Nuke the heavy cream in a microwave safe glass for 40 seconds to get it hot like the chocolate.
- Pour it over and stir till ganache will be smooth.
- Fill a pastry bag oufitted with a plain piping tip. Scoop in ganache.
- Then pipe some ganache on cookie and cover with another cookie.
- Enjoy!
Source: Pastry Pal
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